Breakfast in a Cup

Ingredients

• 1 pound ground bulk country sausage 
• 1 tablespoon butter 
• 4 servings cheese grated for topping
• 1  eggs 
• 2  eggs 
• 4 servings half-and-half 
• 4 servings parsley leaves chopped for garnish
• 0.5 cup cooking grits quick
• 4 servings salt 
• 4 servings salt and pepper 
• 1 tablespoon cup heavy whipping cream sour
• 1 tablespoon vinegar 
• 2 cups water 
• 2 tablespoon water 

Equipment

• bowl
• frying pan
• whisk
• pot
• stove

Directions

1. Bring 2 cups of salted water to a boil. Slowly stir in 1/2 cup quick grits, stir immediately and reduce the heat, then bring back to boil.
2. Add butter and stir. Reduce the heat and simmer.
3. Let cook approximately 4 minutes, then stir in half-and-half to desired creaminess. Cook grits to taste, up to 30 minutes. ;
4. Have pan heating on stovetop over medium-high heat. Crack 2 eggs into a bowl.
5. Add salt and pepper, water and 1 tablespoon sour cream.
6. Whisk together.
7. Add butter to pan.
8. Pour in egg mixture and use spoon to scramble. ;
9. Have water boiling in a large pot on stove.
10. Add a sprinkle of salt and 1 tablespoon of vinegar to water. Use spoon to swirl water and drop egg into the middle. Cook for approximately 3 minutes for an over-medium egg.
11. Remove from water. Allow water to drain off the egg before serving.
12. Prepare according to package instructions. ;
13. Spoon grits into mug, about 2/3 full. Spoon sausage on top of grits.
14. Add poached or scrambled egg.
15. Sprinkle cheese on top then garnish with parsley. ;